Paul's Roasted Pepper HummusSubmitted by: PAULAMORE
IntroductionA great sandwich spread, dip or condiment. A great sandwich spread, dip or condiment.
5 cups cooked garbanzo beans
1 12 oz. jar Dunbar's roasted sweet red peppers
1 oz. garlic (about 8 cloves)
1/2 cup tahini paste
1/2 cup olive oil
1/2 cup lemon juice
2 tbsp. ground cumin
1 tbsp. paprika
2 tsp. ground coriander
2 tsp. dried thyme leaves
If you use canned beans, the sodium content of this recipe will be a little higher than I've indicated, but cooking time will go to zero.
Combine all ingredients in a large mixing bowl. Toss until the beans are well coated. Run through a blender about 2 cups at a time, adding a little of the bean water each time to keep the mixture from becoming too pasty. Once the entire batch has been pureed, stir one more time with a spoon.
Using Szeged Hungarian paprika will add a little extra kick.
Makes 32 1/4-cup servings. I freeze most of the recipe in 2-cup batches.
Number of Servings: 32
Recipe submitted by SparkPeople user PAULAMORE.